Ham and Pea Pancakes with Chive Butter

Breakfast for dinner is easy with this savory pancake recipe. You'll go to bed full and satisfied without the sugar buzz.

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Ingredients

Yields:
4

Cal/Serv:
459

1 1/2 c.
all-purpose flour

2 tbsp.
granulated sugar

1 tsp.
baking powder

1/2 tsp.
baking soda

1/2 tsp.
Kosher salt

2
large eggs

1 1/2 c.
Buttermilk

8 oz.
ham

1 c.
frozen peas

4 tbsp.
unsalted butter

1 tbsp.
chopped fresh chives

Directions

Prep Time:
0:25

Total Time:
0:25

In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine). Stir in the ham and peas.

Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling the skillet with water — when the water bubbles and evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.

Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown, then carefully flip them.

Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch).

In a small bowl, combine the butter and chives; serve with the pancakes.

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